Maguro no Tarutaru

• 400 g (14 oz) sashimi-grade tuna fillet
• 1 rounded teaspoon pine nuts

Finely dice the tuna. Combine all the marinade ingredients in a bowl and add the tuna. Mix together the pine nuts, sesame seeds and sunflower seeds, then add half to the tuna and mix well. Arrange the tartare on a plate. Scatter over the rest of the pine nut and seed mixture, then sprinkle with a pinch of salt and the herbs.